Lebanon County Rhubarb Preserves Recipe
Ingredients
| Rhubarb | 2 1/2 Pound | |
| Sugar | 1 1/2 Pound | |
| Orange peel | 2 1/2 Tablespoon, grated | |
| Orange juice | 3/4 Cup (16 tbs) |
Directions
Wash rhubarb and cut into small pieces.
(Peel stalks only if skin is tough.) Combine in a saucepan with the sugar and orange peel and juice.
Stir over low heat until sugar is dissolved, then bring to boiling over medium heat.
Reduce heat and cook slowly until mixture thickens, about 30 minutes, stirring occasionally.
Ladle into hot sterilized jars and seal
(Peel stalks only if skin is tough.) Combine in a saucepan with the sugar and orange peel and juice.
Stir over low heat until sugar is dissolved, then bring to boiling over medium heat.
Reduce heat and cook slowly until mixture thickens, about 30 minutes, stirring occasionally.
Ladle into hot sterilized jars and seal
Chef
